Shaker Spice Cookies
1/2 cup butter
1/2 cup sugar
1/4 cup molasses (I used the mild)
1 egg (med or large)
2 cups flour (scoop from bag)
2 tablespoons ginger* - see Comment on this Recipe (below)
Note: 2 tablespoons must be a typo -- we recommend using 2 teaspoons of ginger)
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon cloves
2 teaspoons ground anise seeds
1 teaspoon ground coriander
Method
Thoroughly cream butter and sugar by hand, or with a mixer at slowest speed. Beat in molasses and egg until combined. In a separate bowl, mix all the dry ingredients, then add to the butter mixture. Knead for a minute. Roll unchilled dough into 2-inch balls and place 4 inches apart on a baking sheet. Stamp each ball with your cookie stamp. If cookie dough sticks to stamp, peel it off. Dust the ball f dough lightly with flour, then stamp. Bake at 350° F. in the top third of your oven until nicely browned - start checking after 10 minutes.
From Lynne. 11/23/96, Deja News Retrieved Document, Newsgroups: rec.food.cooking, Article 1 of 35 - “Thanks to everyone for your help and suggestions regarding coriander. Here is the recipe I tried and it was very good. Enjoy.”
*COMMENTS on this recipe
Date: 1/15/11 Form submitted: Coment on a Recipe
Did you test this recipe?
Yes
If yes, what Rycraft stamp designs did you use?
fall
Please list any changes you made to the recipe
increased cinnamon and cloves
Were you happy with the results?
No
If not, please describe problems or criticisms
Too much ginger -- is the 2 tablespoons listed a misprint/typing error?
Summarize your evaluation of this recipe
Fair
Lynda S
Crystal Beach, Ontario
Canada
Click here if you would like to COMMENT ON THIS RECIPE
